Ingredients
4 (6-8 oz.) boneless, skinless chicken breasts
1 Tbsp. extra-virgin olive oil
1 tsp. dried oregano
3 Tbsp. unsalted butter
3 garlic cloves, minced finely
1 1/2 cups cherry tomatoes, halved
3 cups fresh baby spinach
1/2 cup heavy cream
1/2 oz. Parmesan cheese, finely grated
Salt and black pepper to taste
Lemon wedges for serving
Instructions
Place chicken breasts between plastic wrap and pound to an even thickness.
Season the chicken with salt, pepper, and dried oregano.
Heat the olive oil in a large skillet over medium heat.
Place chicken in the skillet and sear until golden brown, approximately 8 minutes per side, then remove and set aside.
In the same skillet, melt the butter and add minced garlic, cooking until fragrant.
Add the halved cherry tomatoes and cook until slightly softened.
Stir in the heavy cream and bring to a gentle simmer.
Add the baby spinach and cook until just wilted.
Stir in the grated Parmesan cheese until melted and smooth.
Return the chicken to the skillet to coat in the sauce and heat through.
Serve warm with a squeeze of fresh lemon juice.
Notes
Ensure the chicken is pounded to an even thickness to guarantee uniform cooking times. Use high-fat heavy cream for the best results and sauce consistency. Serve over pasta, mashed potatoes, or with crusty bread to soak up the sauce.
- Prep Time: 10
- Cook Time: 25
- Category: Quick & Easy Dinner Recipes
- Method: Skillet
- Cuisine: Italian Fusion
- Diet: Halal